Best Winter White Vegetable Soup Recipes

WINTER WHITE VEGETABLE SOUP

Winter White Vegetable Soup image

This seasonal soup will warm any dinner party; a diced beet and fresh chives add a festive garnish. Make-Ahead Tip: Roast, peel, and dice beet, then cover and chill up to 24 hours. This shaves an hour from cooking time and makes it easier to pull the whole soup together faster.

Provided by Annacia

Categories Vegetable

Time 1h25m

Yield 10 serving(s)

Number Of Ingredients 13

Ingredients

1 medium beet, trimmed (about 8 ounces)
1 medium onion, chopped
1 tablespoon butter
1 small head cauliflower, coarsely chopped (4 cups)
2 medium turnips, peeled and cut into 1-inch pieces (3 cups)
1 medium celeriac, peeled and cut into 1-inch pieces (3 cups)
2 medium potatoes, peeled and cut into 1-inch pieces (3 cups)
1 large fennel bulb, sliced (discard leafy tops ( (2 cups)
2 medium parsnips, peeled and coarsely chopped (1 cup)
2 garlic cloves, halved
4 cups water
1 1/2 cups milk
1 tablespoon snipped fresh chives (optional)

Steps:

Wrap beet in foil. Roast in a 400 degrees degree oven about 1 hour or until just tender. Cool. Peel and dice or grate; set aside.
Meanwhile, in a 4-quart Dutch oven cook and stir onion in hot butter over medium heat about 5 minutes or until tender. Add cauliflower, turnips, celeriac, potatoes, fennel, parsnips, garlic, 1/4 teaspoon salt, and water. Bring to boiling; reduce heat. Simmer, covered, for 25 to 30 minutes or until vegetables are very tender. Remove from heat. Stir in the 1 1/2 cups milk. Let cool slightly.
Transfer soup mixture in batches to a blender or food processor; cover and blend or process until smooth. Return all soup to Dutch oven. Add additional milk to reach desired consistency. Heat through. Ladle into individual bowls and sprinkle with beets and, if desired, chives. Makes 10 servings.

HEARTY WINTER-VEGETABLE SOUP

Hearty Winter-Vegetable Soup image

On a chilly day, this rustic soup -- made with potatoes, leeks, butternut squash, and escarole -- will warm you right up. Serve it with our Popovers.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Number Of Ingredients 16

Ingredients

2 tablespoons extra-virgin olive oil
4 leeks, white and pale-green parts only, halved lengthwise, cut into 1-inch pieces, and washed well
3 celery stalks, cut on the bias into 1/2-inch-thick pieces
3 medium carrots, cut into cubes
2 garlic cloves, crushed
2 pinches of red-pepper flakes
Coarse salt and freshly ground pepper
5 1/4 cups homemade or store-bought low-sodium chicken stock
1 1/2 cups water
1 small (1 to 1 1/2 pounds) butternut squash, peeled and cut into cubes
2 Yukon Gold potatoes (about 12 ounces), cut into cubes
1 head escarole, cut into 1-inch-thick ribbons
1 can (15 ounces) chickpeas, drained and rinsed
2 tablespoons fresh lemon juice
2 tablespoons thinly sliced fresh mint
2 tablespoons thinly sliced fresh dill

Steps:

Heat oil in a large Dutch oven or stockpot over medium-high heat. Cook leeks, celery, carrots, garlic, red-pepper flakes, and 1 teaspoon salt, stirring occasionally, until leeks are translucent, about 5 minutes. Add stock and water, and bring to a boil.
Add squash and potatoes. Return to a boil. Reduce heat, and simmer, partially covered, until vegetables are tender, about 15 minutes. Stir in escarole and chickpeas, and return to a boil. Stir in lemon juice and herbs. Season with salt and pepper.

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